Preliminary communication
https://doi.org/10.17508/CJFST.2022.14.1.14
Feasibility study of a natural vinaigrette from olive (Olea europaea) oil and lemon (Citrus limonium) juice-based lemon albedo extract
Malika Chekroune
; University M’hamed Bougara, Faculty of Engineering Sciences, Department of Process Engineering, Research Laboratory in Food Technology, Avenue de l’Indépendance, Boumerdès, 35000, Algeria
Salem Benamara
; University M’hamed Bougara, Faculty of Engineering Sciences, Department of Process Engineering, Research Laboratory in Food Technology, Avenue de l’Indépendance, Boumerdès, 35000, Algeria
Abstract
The present paper reports on the feasibility study of a natural vinaigrette from olive (Olea europaea) oil and lemon (Citrus limonium) juice-based lemon albedo extract. The albedo extract was prepared at different albedo to lemon juice ratios. The physical stability of different vinaigrette samples, in terms of creaming behaviour, was adopted as quality criterion. The most stable sample was then analysed for its rheological behaviour. According to preliminary results, the most physically stable vinaigrette could be obtained at albedo: lemon juice ratio of 1:15.1 (w/w). The corresponding dressing showed a stability of six days and a shear-thinning type rheological behaviour. So, the formulation of natural vinaigrette from olive oil, lemon juice and lemon albedo is feasible but such formulation is of short-term physical stability, which is a general well-known characteristic of natural and minimally processed food products. In our opinion, this study merits further research, in order to: i) better optimize the vinaigrette formulation, and ii) characterize the functional properties of the final product.
Keywords
albedo; emulsion; lemon (Citrus limonium); olive oil; vinaigrette stability
Hrčak ID:
279397
URI
Publication date:
15.6.2022.
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